There are a lot of Hawaiian roll recipes kicking around out there, but I really love these ones a lot. A lot. The sweetness of the banana and pineapple is just perfect without being overwhelming. Plus, the potato flakes give them a great texture which dominates those flimsy, mushy Hawaiian rolls you buy at the store!
If you don’t need 30 rolls, just cut this recipe in half! But don’t complain to me later when you wish you had made 30 instead of 15 🙂
- 1 C mashed banana
- 1 C crushed pineapple, with juice
- 2 eggs
- 1/2 C hot milk
- 1/2 C butter, softened
- 2 tsp coconut extract
- 2 tsp salt
- 2/3 C white sugar
- 2 packages yeast
- 1 C instant potato flakes
- 5 1/4 C bread flour
1. Using your electric mixer with the dough hook, mix together the banana, pineapple, eggs, hot milk, butter, coconut extract, salt and sugar. Once combined, sprinkle on the yeast and then mix it in. Add the potato flakes and combine once again. Add the flour, one cup at a time until all the flour mixes in, then add the next cup. Knead for 3-5 minutes until smooth and elastic.
Cover and allow the dough to rise until double, about 1 to 1 1/2 hours. Once risen, dump the dough onto a floured surface and divide into 30 even pieces. Roll the dough into balls and place on a lightly greased cookie sheet. Cover and allow them to rise for another 30-45 minutes. While they are rising, preheat oven to 350 degrees. Bake for 18-20 minutes until golden brown.